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Kalustyan Allspice Whole
Kalustyan Allspice Whole is a high-quality, natural spice ingredient for the food industry. It is produced in a sustainable way as part of a non-GMO process and is free of allergens. It is SEDEX approved, USDA organic, halal, and kosher certified, non-GMO project verified, and meets the FDA Food Safety Modernization Act (FSMA) and Hazard Analysis Critical Control Point (HACCP) standards, making it FDA approved and suitable for vegan diets. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.
Properties
- Physical Form
- Powder
Product families
Applications
Food & Nutrition — Food
- Savory & Culinary
Product Families
Food Ingredients — Taste & Flavor
- Spices Herbs & Seasonings
Other characteristics
- Features
- High Quality
- Functions
- Spice
- Ingredient Name
- Allspice
- Labeling Claims
Allergen-free, GMO-free, Halal, Kosher, Natural, Non-GMO, Organic, Sustainable, Vegan, Vegetarian; Allergen-free; GMO-free; Halal; Kosher; Natural; Non-GMO; Organic; Sustainable; Vegan; Vegetarian
- Odor
- Strong fragrant
- Flavor
- Warm, sweet and reminiscent
- Markets
- Food & Nutrition
- PACKAGING
- Packed in 50-pound carton/bag.
- Appearance
- Brown to reddish brown
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Cartons
- Country of Origin
- Guatemala
- Honduras
- Jamaica
- Mexico
- Storage Condition
- Store in a cool dry place.
- Chemical Inventories
- TSCA (USA)
- Ingredient Statement
- Allspice 100%.
- Sterilization Method
- Ethylene Oxide
- Food Ingredients Features
- High Quality
- Food Ingredients Functions
- Spice
- Certifications and Compliance
- FDA Compliant
- FDA Food Safety Modernization Act (FSMA)
- GFSI Certified
- GMP
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- Kosher
- Non-GMO Project Verified
Technical data
Table 1 of 9
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 7 | % | ASTA 3.0 |
| Moisture | max. 11.0 | % | ASTA 2.1 |
| Volatile Oil | min. 0.015 | ml/100g | ASTA 5.0 |
Table 2 of 9
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Relative Humidity | 55 | % |
| Storage Temperature | 50 - 70 | °F |
Table 3 of 9
1 row| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total trans) | 0 | g/100 g |
Table 4 of 9
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Coliform | max. 300 | cfu/g | AOAC 991.14 |
| E.coli | max. 3 | MPN/g | FDA BAM Chapter 4 |
| Salmonella | Negative | per 2 x 375 grams | eq. FDA BAM Chapter 5 |
| Total Plate Count | max. 100,000 | cfu/g | AOAC 990.12 |
| Yeast & Molds | max. 1,000 | cfu/g | AOAC 997.02 |
Table 5 of 9
12 rows| Characteristic | Value | Unit |
|---|---|---|
| Added Sugar Content | 0 | g/100 g |
| Alcohol (ethyl) Content | 0 | g/100 g |
| Caffeine Content | 0 | mg/100 g |
| Carbohydrate Content | 72.12 | g/100 g |
| Cholesterol Content | 0 | mg/100 g |
| Energy | 1099 | kJ/100 g |
| Fiber (total dietary) | 21.6 | g/100 g |
| Phytosterols Content | 61 | mg/100 g |
| Protein Content | 6.09 | g/100 g |
| Theobromine Content | 0 | g/100 g |
| Total Lipid Content | 8.69 | g/100 g |
| Water Content | 8.46 | g/100 g |
Table 6 of 9
13 rows| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total monounsaturated) | 0.66 | g/100 g |
| Fatty acids (total monounsaturated, 16:1 undifferentiated) | 0 | g/100 g |
| Fatty acids (total monounsaturated, 18:1 undifferentiated) | 0.66 | g/100 g |
| Fatty acids (total monounsaturated, 20:01) | 0 | g/100 g |
| Fatty acids (total monounsaturated, 22:1 undifferentiated) | 0 | g/100 g |
| Fatty acids (total polyunsaturated) | 2.36 | g/100 g |
| Fatty acids (total polyunsaturated, 18:04) | 0 | g/100 g |
| Fatty acids (total polyunsaturated, 18:2 undifferentiated) | 2.29 | g/100 g |
| Fatty acids (total polyunsaturated, 18:3 undifferentiated) | 0.07 | g/100 g |
| Fatty acids (total polyunsaturated, 20:4 undifferentiated) | 0 | g/100 g |
| Fatty acids (total polyunsaturated, 20:5 n-3) | 0 | g/100 g |
| Fatty acids (total polyunsaturated, 22:5 n-3) | 0 | g/100 g |
Table 7 of 9
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total saturated) | 2.55 | g/100 g |
| Fatty acids (total saturated, 10:00) | 0 | g/100 g |
| Fatty acids (total saturated, 12:00) | 0 | g/100 g |
| Fatty acids (total saturated, 14:00) | 0.02 | g/100 g |
| Fatty acids (total saturated, 16:00) | 0.49 | g/100 g |
| Fatty acids (total saturated, 18:00) | 1.99 | g/100 g |
| Fatty acids (total saturated, 4:00) | 0 | g/100 g |
| Fatty acids (total saturated, 6:00) | 0 | g/100 g |
| Fatty acids (total saturated, 8:00) | 0 | g/100 g |
Table 8 of 9
10 rows| Characteristic | Value | Unit |
|---|---|---|
| Calcium Content | 661 | mg/100 g |
| Copper Content | 0.553 | mg/100 g |
| Iron Content | 7.06 | mg/100 g |
| Magnesium Content | 135 | mg/100 g |
| Manganese Content | 2.943 | mg/100 g |
| Phosphorus Content | 113 | mg/100 g |
| Potassium Content | 1044 | mg/100 g |
| Selenium Content | 2.7 | μg/100 g |
| Sodium Content | 77 | mg/100 g |
| Zinc Content | 1.01 | mg/100 g |
Table 9 of 9
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Folate (DFE) | 36 | μg/100 g |
| Folate (food) | 36 | μg/100 g |
| Folate (total) | 36 | μg/100 g |
| Folic Acid Content | 0 | μg/100 g |
| Niacin Content | 2.86 | mg/100 g |
| Retinol Content | 0 | μg/100 g |
| Riboflavin Content | 0.063 | mg/100 g |
| Thiamin Content | 0.101 | mg/100 g |
| Vitamin A (RAE) | 27 | μg/100 g |
| Vitamin A | 540 | IU/100 g |
| Vitamin B-12 | 0 | μg/100 g |
| Vitamin B-6 | 0.21 | mg/100 g |
